Fermentation

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14 pages, 3165 KiB

Open AccessArticle

Fermentation Quality, Bacterial Community, and Aerobic Stability of Perennial Recut Broussonetia papyrifera Silage with Different Additives and Wilting Time

by Jun Hao, Wen-Tao Sun, Chang-Rong Wu, Ming-Zhu Zhang, Guang-Hao Xia, Yu-Long Zheng and Chao Chen

Fermentation 2022, 8(6), 262; https://doi.org/10.3390/fermentation8060262 - 2 Jun 2022

Cited by 8 | Viewed by 2541

Abstract

Broussonetia papyrifera L. (paper mulberry) is an alternative woody plant, which can used to replace part of the protein feed for ruminants. Ensiling is an effective way to preserve fresh pasture and to solve the problem of stable storage and feed conversion of [...] Read more.

Broussonetia papyrifera L. (paper mulberry) is an alternative woody plant, which can used to replace part of the protein feed for ruminants. Ensiling is an effective way to preserve fresh pasture and to solve the problem of stable storage and feed conversion of paper mulberry in the rapid growth period. However, low dry matter (DM), water-soluble carbohydrate, and lactic acid bacteria (LAB) reduce the quality of paper mulberry silage. This study assesses the influence of wilting time (0 h and 3.5 h; lighting: 3.43 × 10⁴ Lux) and three additives (Enterococcus durans, CL; cellulase, CE; and formic acid, FA) on the fermentation quality, aerobic stability, and bacterial community of whole plant B. papyrifera silage. The whole plant B. papyrifera sample was mowed and wilted for 0 h and 3.5 h, and then had CL, CE, or FA added, followed by 60 days of ensiling. The results show all silage samples had high fermentation quality with pH below 4.2, ammonia-nitrogen below 100 g/kg DM, and no detectable butyric acid. The additives protected the DM and the crude protein from protease activity (p < 0.05), and CL was the most effective among them. Furthermore, wilting time influenced the silage’s bacterial communities, but overall, CL treatment had the greatest impact on bacterial communities. Wilting time and formic acid treatment significantly improved aerobic stability (p < 0.05). Enterococcus was positively correlated with lactic acid (LA), while negatively correlated with LA and Weissella (p < 0.001). Enterococcus was identified as the main driver of the whole plant paper mulberry ensiling process in the present study. In conclusion, compared to other additives, LAB is the most effective and economical to improve the fermentation quality and reduce the protein degradation of whole plant paper mulberry silage. Our findings provide a theoretical basis to improve the quality and production of paper mulberry silage. Full article

(This article belongs to the Special Issue Silage Fermentation)

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13 pages, 1848 KiB

Open AccessArticle

Effects of Mulberry Leaves and Pennisetum Hybrid Mix-Silage on Fermentation Parameters and Bacterial Community

by Zhou Chi, Ming Deng, Hanchen Tian, Dewu Liu, Yaokun Li, Guangbin Liu, Baoli Sun and Yongqing Guo

Fermentation 2022, 8(5), 197; https://doi.org/10.3390/fermentation8050197 - 28 Apr 2022

Cited by 7 | Viewed by 2349

Abstract

The silage quality and bacterial community of hybrid Pennisetum (P. hydridum × P. americanum) with or without 30% and 50% mulberry leaves for 3, 7, 14, and 30 days were investigated. Results showed that compared with the 100% hybrid [...] Read more.

The silage quality and bacterial community of hybrid Pennisetum (P. hydridum × P. americanum) with or without 30% and 50% mulberry leaves for 3, 7, 14, and 30 days were investigated. Results showed that compared with the 100% hybrid Pennisetum group, more lactic acid (40.71 vs. 80.81 g/kg dry matter (DM)), acetic acid (10.99 vs. 31.84 g/kg DM), lactic acid bacteria (8.46 vs. 8.51 log₁₀ cfu/g fresh matter), water-soluble carbohydrates (2.41 vs. 4.41 g/100 g DM), crude protein (4.97 vs. 10.84 g/100 g DM), and true protein (3.91 vs. 8.52 g/100 g DM) content as well as less neutral detergent fiber (67.30 vs. 47.26 g/100 g DM), acid detergent fiber (33.85 vs. 25.38 g/100 g DM), and yeast counts (4.78 vs. 2.39 log₁₀ cfu/g fresh matter) and an appropriate pH (3.77 vs. 4.06) were found in silages added with 50% mulberry leaves at 30 days of ensiling. Moreover, the addition of mulberry leaves also influenced the relative abundance of the bacterial community. The relative abundance of Firmicutes increased and Proteobacteria decreased when mulberry leaves were added. Weissella and Lactobacillus abundance also increased. To sum up the above, mixing with 50% mulberry leaves yielded the greatest fermentation quality in this study. In conclusion, mixing with mulberry leaves could be a reasonable way to improve the quality of hybrid Pennisetum silage. Full article

(This article belongs to the Special Issue Silage Fermentation)

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11 pages, 2356 KiB

Open AccessArticle

Effects of Sucrose, Glucose and Molasses on Fermentation Quality and Bacterial Community of Stylo Silage

by Xuejuan Zi, Yue Liu, Ting Chen, Mao Li, Hanlin Zhou and Jun Tang

Fermentation 2022, 8(5), 191; https://doi.org/10.3390/fermentation8050191 - 24 Apr 2022

Cited by 14 | Viewed by 4538

Abstract

To better understand the mechanism underlying water-soluble carbohydrates (WSC)-regulated silage fermentation, the bacterial community and fermentation quality of stylo (Stylosanthes guianensis) ensiled without (sterile distilled water) (CK) or with 10 g/kg sucrose (S), 10 g/kg glucose (G), and 10 g/kg molasses [...] Read more.

To better understand the mechanism underlying water-soluble carbohydrates (WSC)-regulated silage fermentation, the bacterial community and fermentation quality of stylo (Stylosanthes guianensis) ensiled without (sterile distilled water) (CK) or with 10 g/kg sucrose (S), 10 g/kg glucose (G), and 10 g/kg molasses (M) were investigated. Each treatment was ensiled in three plastic bag silos for 30 days. The DM of stylo was 301.0 g/kg (fresh matter basis), while the contents of CP, WSC, NDF and ADF were 104.9, 12.3, 510.4 and 407.6 g/kg (dry matter basis), respectively. The bacterial community was characterized by using 16Sr DNA sequencing technology. The addition of WSC significantly altered both fermentation quality and the bacterial community of stylo silage. The additive treatment resulted in higher lactic acid (17.2 vs. 67.0 g/kgDM), lower pH (4.68 vs. 4.46), and lower acetic acid (37.0 vs. 28.9 g/kgDM) compared with the control. In addition, no propionic acid and butyric acid were detected in the additive treatment groups. These results indicated that WSC additives helped to produce greater quality stylo silage. Meanwhile, the Shannon index was higher, and the Simpson index was lower in the WSC additive-treated groups compared with the control, indicating that WSC improved microbial diversity. Furthermore, WSC treatments increased the abundance of acid-producing bacteria Megamonas and Bacteroides, decreased the abundance of Weissella, and inhibited the growth of the undesirable Enterobacter. Our results confirmed that sucrose, glucose and molasses have similar beneficial effects on both bacterial community and silage fermentation of stylo. Molasses was recommended to be used in stylo silage for economic benefit and resource utilization. Full article

(This article belongs to the Special Issue Silage Fermentation)

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12 pages, 3145 KiB

Open AccessArticle

Effects of Microbial Inoculants on Fermentation Quality and Aerobic Stability of Paper Mulberry Silages Prepared with Molasses or Cellulase

by Ying-Chao Zhang, Xue-Kai Wang, Yan-Li Lin, Yu-Long Zheng, Kui-Kui Ni and Fu-Yu Yang

Fermentation 2022, 8(4), 167; https://doi.org/10.3390/fermentation8040167 - 6 Apr 2022

Cited by 3 | Viewed by 2366

Abstract

Paper mulberry (Broussonetia papyrifera L.) is an unconventional forage with high crude protein content and is widely used in China. In order to evaluate the pattern of fermentation quality and the aerobic stability when inoculated with lactic acid bacteria, laboratory-scale silage was [...] Read more.

Paper mulberry (Broussonetia papyrifera L.) is an unconventional forage with high crude protein content and is widely used in China. In order to evaluate the pattern of fermentation quality and the aerobic stability when inoculated with lactic acid bacteria, laboratory-scale silage was prepared. The experimental groups included a control group (CK), a Lactobacillus plantarum ‘LC365283’ (selected from paper mulberry silage) treatment (L1), a commercial inoculant Lactobacillus plantarum treatment (GF), a commercial inoculant Lactobacillus buchneri treatment (FR), a 3% molasses treatment (MO), a 150 U/g cellulase treatment (CE), and their combinations (MO + L1, MO + GF, MO + FR, CE + L1, CE + GF, and CE + FR). The changes in bacterial community and composition of the fermentation products were evaluated after being ensiled for 30 days and unsealed for 1, 3, 5, and 7 days. Compared with the CK, MO and CE, the silages treated with L1, MO + L1, and CE + L1 showed higher lactic acid concentrations, lower pH values, and lower ammonia nitrogen concentrations (p < 0.05). During the first 3 days of aerobic exposure, the pH values and organic acid content changed slightly in all treatments. The present study suggests that addition of L1 was better than commercial inoculum, and the paper mulberry silages could be well preserved after being unsealed for 3 days. Full article

(This article belongs to the Special Issue Silage Fermentation)

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9 pages, 1309 KiB

Open AccessArticle

Effect of Low-Temperature-Tolerant Lactic Acid Bacteria on the Fermentation Quality and Bacterial Community of Oat Silage at 5 °C vs. 15 °C

by Xiao-Meng Zhu, De-Dai Jiang, Bao-Jie Yuan and Kui-Kui Ni

Fermentation 2022, 8(4), 158; https://doi.org/10.3390/fermentation8040158 - 1 Apr 2022

Cited by 4 | Viewed by 2357

Abstract

This study aimed to investigate the effects of low-temperature-tolerant lactic acid bacteria on the fermentation quality and bacterial community of oat silage. Silage treatments were designed as control (with no additives), with FO3, FO5, FO8, and L214 inoculants. After 60 days of ensiling, [...] Read more.

This study aimed to investigate the effects of low-temperature-tolerant lactic acid bacteria on the fermentation quality and bacterial community of oat silage. Silage treatments were designed as control (with no additives), with FO3, FO5, FO8, and L214 inoculants. After 60 days of ensiling, the fermentation characteristics and bacterial community were analyzed. The results showed that the low-temperature-tolerant lactic acid bacteria were able to reduce the pH and NH₃-N and increase crude protein and lactic acid contents. It is worth noting that the addition of FO3 also significantly inhibited butyric acid production. High-throughput sequencing technique showed that at the genus level, Lactiplantibacillus were the dominant bacteria in all oat silages, while at the species level, the bacterial abundance in the treated silages differed significantly from the control. The highest abundance of Lactiplantibacillus sp. was found in the control and L214 groups, while the abundance of Lactiplantibacillus curvatus was most abundant in the silage treated with low-temperature-tolerant lactic acid bacteria. The results indicated the potential effectiveness of low-temperature-tolerant lactic acid bacteria in improving fermentation quality and reducing protein losses. Full article

(This article belongs to the Special Issue Silage Fermentation)

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16 pages, 1414 KiB

Open AccessArticle

Fermentation Quality and Bacterial Ecology of Grass Silage Modulated by Additive Treatments, Extent of Compaction and Soil Contamination

by Marcia Franco, Ilma Tapio, Juho Pirttiniemi, Tomasz Stefański, Taina Jalava, Arto Huuskonen and Marketta Rinne

Fermentation 2022, 8(4), 156; https://doi.org/10.3390/fermentation8040156 - 1 Apr 2022

Cited by 16 | Viewed by 3835

Abstract

New technologies related to the identification of bacterial communities in fresh forage and silage may give valuable detailed information on the best practices to produce animal feeds. The objective was to evaluate how management conditions during silage making manipulate the profile of bacterial [...] Read more.

New technologies related to the identification of bacterial communities in fresh forage and silage may give valuable detailed information on the best practices to produce animal feeds. The objective was to evaluate how management conditions during silage making manipulate the profile of bacterial communities and fermentation quality of grass silages. Silages were prepared from mixed timothy and meadow fescue grass using two compaction levels. As an additional treatment the grass was contaminated with soil and feces prior to tight compaction. Four additive treatments with different modes of action were applied: control without additive, formic acid-based additive, homofermentative lactic acid bacteria and salt-based additive. After 93 days the silos were opened, samples were taken and routinely analyzed. DNA extraction was carried out and PCR amplification of the bacterial 16S rRNA gene V4 region was performed using universal primers. The silage pH was higher for loose than tight compaction and higher for non-contaminated than for contaminated silages. Great shift was observed in bacterial profiles from fresh material towards silage. Lactobacillus genus was barely found on the relative abundance of fresh grass but became predominant in the final silage along with Sphingomonas genus. Use of additives improved fermentation quality and modified the bacterial profiles of grass ensiled under different management conditions. Full article

(This article belongs to the Special Issue Silage Fermentation)

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11 pages, 272 KiB

Open AccessArticle

Effects of Lactobacillus plantarum on Fermentation Quality and Anti-Nutritional Factors of Paper Mulberry Silage

by Ningwei Wang, Yi Xiong, Xuekai Wang, Linna Guo, Yanli Lin, Kuikui Ni and Fuyu Yang

Fermentation 2022, 8(4), 144; https://doi.org/10.3390/fermentation8040144 - 26 Mar 2022

Cited by 16 | Viewed by 3557

Abstract

There are few studies on the application of lactic acid bacteria in the reduction of anti-nutrient factors in paper mulberry silage. This study aimed to investigate the effects of different lactic acid bacteria on the fermentation quality and the amount of anti-nutritional factors [...] Read more.

There are few studies on the application of lactic acid bacteria in the reduction of anti-nutrient factors in paper mulberry silage. This study aimed to investigate the effects of different lactic acid bacteria on the fermentation quality and the amount of anti-nutritional factors in paper mulberry silage. Two strains of Lactobacillus plantarum (GX, isolated from paper mulberry silage; GZ, provided by Sichuan Gaofuji Biotechnology Co. Ltd.) were added as silage additives. On days 7, 15, 30 and 60 of the ensiling process, the fermentation quality, and the amount of anti-nutritional factors were measured. Compared with the control group, inoculation with Lactobacillus plantarum could rapidly reduce pH values, leading to lower NH₃-N/TN. Besides, it also significantly increased the lactic acid content (p < 0.05). The two strains of L. plantarum significantly reduced the content of hydrolysed tannin, condensed tannin, total tannin, oxalic acid, phytic acid and saponin (p < 0.05). Overall, this study found that the addition of lactic acid bacteria could significantly improve the fermentation quality of paper mulberry and reduce the amount of anti-nutrient factors (p < 0.05). Full article

(This article belongs to the Special Issue Silage Fermentation)

15 pages, 2172 KiB

Open AccessArticle

Bio-Fermentation Improved Rumen Fermentation and Decreased Methane Concentration of Rice Straw by Altering the Particle-Attached Microbial Community

by Yao Xu, Min Aung, Zhanying Sun, Yaqi Zhou, Yanfen Cheng, Lizhuang Hao, Varijakshapanicker Padmakumar and Weiyun Zhu

Fermentation 2022, 8(2), 72; https://doi.org/10.3390/fermentation8020072 - 8 Feb 2022

Cited by 8 | Viewed by 3090

Abstract

Bio-fermentation technology has been successfully developed for ensiling rice straw; however, its effects on the particle-attached microbial community remains unknown. Therefore, rice straw (RS) and bio-fermented rice straw (BFRS) were used as substrates for in vitro rumen fermentation to investigate the effect of [...] Read more.

Bio-fermentation technology has been successfully developed for ensiling rice straw; however, its effects on the particle-attached microbial community remains unknown. Therefore, rice straw (RS) and bio-fermented rice straw (BFRS) were used as substrates for in vitro rumen fermentation to investigate the effect of bio-fermentation on particle-attached microbial community, as well as their effects on gas and methane production, fermentation products, and fiber degradation. Our results have shown that total gas production, fiber degradation, and in vitro fermentation products were significantly higher (p < 0.05) for the BFRS than the RS, while methane concentration in total gas volume was significantly lower (p < 0.05) for the BFRS than RS. Linear discriminant effect size (LefSe) analysis revealed that the relative abundance of the phyla Bacteroidetes, Fibrobacteres, Proteobacteria, and Lantisphaerae, as well as the genera Fibrobacter, Saccharofermentans, and [Eubacterium] ruminantium groups in the tightly attached bacterial community, was significantly higher (p < 0.05) for the BFRS than the RS, whereas other microbial communities did not change. Thus, bio-fermentation altered the tightly attached bacterial community, thereby improving gas production, fiber degradation, and fermentation products. Furthermore, bio-fermentation reduced methane concentration in total gas volume without affecting the archaeal community. Full article

(This article belongs to the Special Issue Silage Fermentation)

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15 pages, 1940 KiB

Open AccessArticle

Lignocellulose Degradation and Enzymatic Hydrolysis of Soybean Incorporated Sorghum Silage Inoculated with Feruloyl-Esterase Producing Lactobacillus plantarum

by Samaila Usman, Fuhou Li, Dong An, Na Shou, Jianqiang Deng, Yixin Zhang, Xusheng Guo and Yuying Shen

Fermentation 2022, 8(2), 70; https://doi.org/10.3390/fermentation8020070 - 7 Feb 2022

Cited by 12 | Viewed by 3037

Abstract

Availability of feedstock is one of the uncertainties impeding cellulosic biofuel production, and conservation of whole crop biomass as silage is a promising method to ensure year-round feedstock availability for biofuel production. This study investigated lignocellulose degradation and subsequent enzymatic hydrolysis of a [...] Read more.

Availability of feedstock is one of the uncertainties impeding cellulosic biofuel production, and conservation of whole crop biomass as silage is a promising method to ensure year-round feedstock availability for biofuel production. This study investigated lignocellulose degradation and subsequent enzymatic hydrolysis of a 90-d sorghum silage incorporated with soybean and inoculated with Lactobacillus plantarum A1 in a three (0, 25, and 50%; soybean inclusions) by two (uninoculated and inoculated) factorial experiment. The results revealed that L. plantarum A1 inoculated silages had improved fermentation characteristics. The silages’ total N and non-fiber carbohydrate increased with L. plantarum A1 and soybean inclusion (p < 0.05). Inoculation also increased the residual water-soluble carbohydrate by 33.9% (p < 0.05). Inoculation and soybean inclusion significantly hydrolyzed the biomass’ lignocellulose, altered its morphology and microstructural matrix, increased production of ferulic acid and reduced the biomass crystallinity by 15.60% (p < 0.05). L. plantarum A1 inoculation × soybean inclusion improved glucose yield and cellulose conversion during enzymatic saccharification compared to uninoculated treatments. Therefore, incorporating soybean into sorghum silage with L. plantarum A1 inoculation enhanced fermentation quality, lignocellulose degradation and enzymatic saccharification which could serve as a sure way for sustainable year-round feedstock supply for enhanced biofuel production. Full article

(This article belongs to the Special Issue Silage Fermentation)

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15 pages, 2555 KiB

Open AccessArticle

The Influence of Delayed Sealing and Repeated Air Ingress during the Storage of Maize Silage on Fermentation Patterns, Yeast Development and Aerobic Stability

by Kirsten Weiß, Bärbel Kroschewski and Horst Uwe Auerbach

Fermentation 2022, 8(2), 48; https://doi.org/10.3390/fermentation8020048 - 22 Jan 2022

Cited by 11 | Viewed by 2853

Abstract

This study investigates the effects of delayed sealing and repeated air ingress on the formation of primary fermentation products and other volatile organic compounds (VOC), the development of yeasts and the aerobic stability (ASTA) of maize (26.8% dry matter, DM). After packing, the [...] Read more.

This study investigates the effects of delayed sealing and repeated air ingress on the formation of primary fermentation products and other volatile organic compounds (VOC), the development of yeasts and the aerobic stability (ASTA) of maize (26.8% dry matter, DM). After packing, the silos were sealed either promptly or with a delay of 24 h, with repeated air ingress after 27, 55 and 135 days of storage. Losses of DM, fermentation pattern, including VOC, yeast numbers and aerobic stability, were determined 6 times during storage for 142 days. Yeast numbers markedly increased during the first three fermentation days, with the effect being much stronger in silage sealed with a delay than in promptly sealed silage (log₁₀ cfu/g FM 7.27 vs. 5.88, p < 0.002). Simultaneously, the concentrations of ethanol and ethyl esters and DM losses increased. The DM losses were closely correlated with the total concentrations of alcohols and acetic acid (delay: R² = 0.71, p < 0.001; prompt: R² = 0.91, p < 0.001, respectively). The repeated air ingress for 24 h during storage after completion of the main fermentation phase had only a minor effect on fermentation pattern, VOC formation and DM losses. The relationship between the counts of total yeasts and lactate-assimilating yeasts (LAY) was very strong (R² = 0.995, p < 0.001), and LAY numbers were shown to be largely responsible for aerobic instability (R² = 0.752, p < 0.001). This trial proved the detrimental effects of air on silage fermentation with delayed sealing to be much more deleterious than repeated short-term air ingress after about one month of storage. Full article

(This article belongs to the Special Issue Silage Fermentation)

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15 pages, 4818 KiB

Open AccessArticle

Addition of Lactic Acid Bacteria Can Promote the Quality and Feeding Value of Broussonetia papyrifera (Paper Mulberry) Silage

by Wen-Tao Sun, Yuan Huang, Chang-Rong Wu, Chao Peng, Yu-Long Zheng, Chao Chen and Jun Hao

Fermentation 2022, 8(1), 25; https://doi.org/10.3390/fermentation8010025 - 10 Jan 2022

Cited by 11 | Viewed by 2499

Abstract

In this study, the influence of two lactic acid bacteria (LAB) strains [Lactobacillus rhamnosus BDy (LR-BDy) and Lactobacillus buchneri TSy (LB-TSy)] selected from Southwest China on the fermentation characteristics and in vitro gas production of Broussonetia papyrifera (paper mulberry) silage were experimentally [...] Read more.

In this study, the influence of two lactic acid bacteria (LAB) strains [Lactobacillus rhamnosus BDy (LR-BDy) and Lactobacillus buchneri TSy (LB-TSy)] selected from Southwest China on the fermentation characteristics and in vitro gas production of Broussonetia papyrifera (paper mulberry) silage were experimentally explored. The experimental groups were a control group (C), an LB-TSy treatment (LB), an LR-BDy treatment (LR), and an LR-BDy + LB-TSy hybrid group (LR × LB). After the LAB were added, the pH value of paper mulberry silage significantly declined (p < 0.05), and the crude protein content was effectively preserved (p < 0.05). However, no significant changes were found in the levels of neutral detergent fiber, acid detergent fiber, and crude ash (p > 0.05). The lactic acid content in paper mulberry silage was evidently increased (p < 0.05). The in vitro gas production in the LR at 36, 48, and 72 h were markedly higher than that in the other treatments (p < 0.05). Owing to the addition of LAB, the microbial diversity in paper mulberry silage was reduced, while the relative bacterial abundance of Lactobacillus was enhanced. Hence, the addition of LAB selected from the warm and humid region in Southwest China can improve the quality of paper mulberry silage and elevate its feeding value in this region. Full article

(This article belongs to the Special Issue Silage Fermentation)

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14 pages, 3196 KiB

Open AccessEditor’s ChoiceArticle

Effect of Lactobacillus plantarum Inoculation on Chemical Composition, Fermentation, and Bacterial Community Composition of Ensiled Sweet Corn Whole Plant or Stover

by Zhi-Yuan Ma, Emilio Ungerfeld, Zhu Ouyang, Xiao-Ling Zhou, Xue-Feng Han, Yan-Qin Zeng and Zhi-Liang Tan

Fermentation 2022, 8(1), 24; https://doi.org/10.3390/fermentation8010024 - 10 Jan 2022

Cited by 3 | Viewed by 2880

Abstract

Sweet corn is a feed resource with a high content of water-soluble carbohydrates (WSC) available for ruminant production. This study was conducted to investigate the effect of inoculation with Lactobacillus plantarum on fermentation and nutritional quality of sweet corn silage. Sweet corn whole [...] Read more.

Sweet corn is a feed resource with a high content of water-soluble carbohydrates (WSC) available for ruminant production. This study was conducted to investigate the effect of inoculation with Lactobacillus plantarum on fermentation and nutritional quality of sweet corn silage. Sweet corn whole plant (WP) and sweet corn stover (CS) were ensiled in mini silos with or without inoculation of L. plantarum. Proximate composition and fermentation variables, and composition of the bacterial community, were evaluated before ensiling and at the end of the first, second, and third month after ensiling. There was fiber degradation in CS silage after three months of ensilage, but not in WP silage. Inoculation of WP silage, but not of CS silage, with L. plantarum, increased starch content. The relative abundance of genus Lactobacillus was increased by inoculation with L. plantarum by 14.2% and 82.2% in WP and CS silage, respectively. Inoculation with L. plantarum was not necessary to achieve adequate fermentation of either WP or CS silage, as the abundance of native lactic acid bacteria in both materials seemed suitable for adequate fermentation. That said, increased starch content in WP resulting from inoculation with L. plantarum can increase the nutritive value of WP for ruminants. Full article

(This article belongs to the Special Issue Silage Fermentation)

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13 pages, 2537 KiB

Open AccessArticle

Bacterial and Fungal Microbiota of Guinea Grass Silage Shows Various Levels of Acetic Acid Fermentation

by Jianjian Hou and Naoki Nishino

Fermentation 2022, 8(1), 10; https://doi.org/10.3390/fermentation8010010 - 29 Dec 2021

Cited by 6 | Viewed by 2514

Abstract

This study aimed to gain insights into the bacterial and fungal microbiota associated with the acetic acid fermentation of tropical grass silage. Direct-cut (DC, 170 g dry matter [DM]/kg) and wilted (WT, 323 g DM/kg) guinea grass were stored in a laboratory silo [...] Read more.

This study aimed to gain insights into the bacterial and fungal microbiota associated with the acetic acid fermentation of tropical grass silage. Direct-cut (DC, 170 g dry matter [DM]/kg) and wilted (WT, 323 g DM/kg) guinea grass were stored in a laboratory silo at moderate (25 °C) and high (40 °C) temperatures. Bacterial and fungal microbiota were assessed at 3 days, 1 month, and 2 months after ensiling. Lactic acid was the primary fermentation product during the initial ensiling period, and a high Lactococcus abundance (19.7–39.7%) was found in DC silage. After two months, the lactic acid content was reduced to a negligible level, and large amounts of acetic acid, butyric acid, and ethanol were found in the DC silage stored at 25 °C. The lactic acid reduction and acetic acid increase were suppressed in the DC silage stored at 40 °C. Increased abundances of Lactobacillus, Clostridium, and Wallemia, as well as decreased abundances of Saitozyma, Papiliotrema, and Sporobolomyces were observed in DC silages from day three to the end of the 2 month period. Wilting suppressed acid production, and lactic and acetic acids were found at similar levels in WT silages, regardless of the temperature and storage period. The abundance of Lactobacillus (1.72–8.64%) was lower in WT than in DC silages. The unclassified Enterobacteriaceae were the most prevalent bacteria in DC (38.1–64.9%) and WT (50.9–76.3%) silages, and their abundance was negatively related to the acetic acid content. Network analysis indicated that Lactobacillus was involved in enhanced acetic acid fermentation in guinea grass silage. Full article

(This article belongs to the Special Issue Silage Fermentation)

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15 pages, 1608 KiB

Open AccessArticle

Effects of Paper Mulberry Silage on the Growth Performance, Rumen Microbiota and Muscle Fatty Acid Composition in Hu Lambs

by Yi Xiong, Chunze Guo, Lin Wang, Fei Chen, Xianwen Dong, Xiaomei Li, Kuikui Ni and Fuyu Yang

Fermentation 2021, 7(4), 286; https://doi.org/10.3390/fermentation7040286 - 28 Nov 2021

Cited by 23 | Viewed by 3442

Abstract

Paper mulberry (Broussonetia papyrifera) is widely ensiled to feed sheep in southwestern China, as unconventional woody forage. Feeding lambs with paper mulberry silage (PMS) may improve certain feeding characteristics, thereby affecting the growth performance and meat quality. The aim of this [...] Read more.

Paper mulberry (Broussonetia papyrifera) is widely ensiled to feed sheep in southwestern China, as unconventional woody forage. Feeding lambs with paper mulberry silage (PMS) may improve certain feeding characteristics, thereby affecting the growth performance and meat quality. The aim of this study is to investigate the effects of four diets of PMS on growth performance, rumen microbial composition, and muscle fatty acids profile in Hu lambs. The results showed that 30% and 40% PMS increased the dry matter intake and average daily gain of Hu lambs compared to the control group. PMS30 and PMS40 increased the content of C24:1, and PMS40 increased the content of C20:5n-3. The content of microbial protein (MCP) was higher in PMS40 than in others, but PMS30 and PMS40 reduced the total volatile fatty acid in rumen. PMS30 significantly increased the ratio of acetic acid to propionic acid. The abundance of ruminal Christensenellaceae_R-7_group and norank_f_Eubacterium_coprostanoligenes_group was significantly higher in PMS30 and PMS40 groups. Moreover, Christensenellaceae_R-7_group had a significant positive correlation with n3-polyunsaturated fatty acid. PMS40 might lead to a relatively high content of unsaturated fatty acids in longissimus dorsi muscle by increasing the relative abundance of Christensenellaceae_R-7_group in rumen. Full article

(This article belongs to the Special Issue Silage Fermentation)

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15 pages, 14705 KiB

Open AccessArticle

Silage Fermentation: A Potential Microbial Approach for the Forage Utilization of Cyperus esculentus L. By-Product

by Jiahao Sun, Tianwei Wang, Fuqing Huang, Yayong Liu, Weixiong Shi, Cui Ma and Jin Zhong

Fermentation 2021, 7(4), 273; https://doi.org/10.3390/fermentation7040273 - 23 Nov 2021

Cited by 8 | Viewed by 2340

Abstract

Cyperus esculentus L. leaves (CLL) are agricultural by-products produced from Cyperus esculentus L. harvesting, and can be used as livestock feed despite their low economic value for human consumption. This study aims to develop a favorable approach to processing Cyperus esculentus L. by-product [...] Read more.

Cyperus esculentus L. leaves (CLL) are agricultural by-products produced from Cyperus esculentus L. harvesting, and can be used as livestock feed despite their low economic value for human consumption. This study aims to develop a favorable approach to processing Cyperus esculentus L. by-product as coarse fodder. The chopped CLL was pretreated by (1) mixing with canola straw at a 4:1 ratio, or (2) wilting it for 8 h, then it ensiling with or without compounded lactic acid bacteria (LAB) additives for 60 days. Our results demonstrated that compounded LAB additives: improved CLL silage fermentation quality by increasing acetic acid and lactic acid contents and decreasing ethanol and ammonia-N contents; preserved nutrients by raising the level of crude protein and water soluble carbohydrates; modified the bacterial community by increasing the relative abundance of Lactobacillus while decreasing the relative abundance of undesirable Enterococcus; and also might improve animal health by increasing the relative concentrations of antioxidant substances (such as 7-galloylcatechin) and antibacterial compounds (such as ferulic acid). This study provides strong evidence that Cyperus esculentus L. by-product can be a potential livestock feed after being ensiled with compounded LAB additives. Full article

(This article belongs to the Special Issue Silage Fermentation)

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14 pages, 1713 KiB

Open AccessArticle

Succession of Microbial Communities of Corn Silage Inoculated with Heterofermentative Lactic Acid Bacteria from Ensiling to Aerobic Exposure

by Hao Guan, Qifan Ran, Haiping Li and Xinquan Zhang

Fermentation 2021, 7(4), 258; https://doi.org/10.3390/fermentation7040258 - 4 Nov 2021

Cited by 16 | Viewed by 3481

Abstract

To further explore the effects of heterofermentative lactic acid bacteria (LAB) on silage fermentation and aerobic stability, whole-plant corn at around the 1/2 milk-line stage was freshly chopped and ensiled in laboratory silos with deionized water (control), Lactobacillus buchneri (LB), or L. rhamnosus [...] Read more.

To further explore the effects of heterofermentative lactic acid bacteria (LAB) on silage fermentation and aerobic stability, whole-plant corn at around the 1/2 milk-line stage was freshly chopped and ensiled in laboratory silos with deionized water (control), Lactobacillus buchneri (LB), or L. rhamnosus (LR). Each treatment was prepared in triplicate for 3, 14, and 60 d of fermentation, followed by 3 and 7 days of aerobic exposure. The dynamic changes in microbial community were studied by single molecule real-time (SMRT) sequencing. The results showed that the two LAB inoculants altered the microbial communities in different ways. Succession from L. plantarum to L. buchneri and L. rhamnosus was observed in LB- and LR-treated silage, respectively. Both silages improved aerobic stability (82 and 78 h vs. 44 h) by occupying the microbial niche to produce higher levels of acetic acid at terminal fermentation. Because Acetobacter fabarum dominated in the silages after aerobic exposure, beta diversity dramatically decreased. In this study, a. fabarum was reported for the first time in silage and was related to aerobic spoilage. The two heterofermentative LAB produced acetic acid and improved the aerobic stability of the corn silage by occupying the microbial niche at terminal fermentation. Inoculated L. rhamnosus had a greater pH for a longer period of time after opening and less DM loss at day 7. Full article

(This article belongs to the Special Issue Silage Fermentation)

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